Soil:
Volcanic, clayey, excellent soil texture, high mineral content
Geological area:
Trissino, hilly, 300 meters a.s.l., south-eastern/south-western exposure
Harvest:
Harvested late-September, by hand into 8 Kg crates
Vinification:
Cold maceration on the skins for one night, fermentation without the use of selected yeasts in stainless steel, sparkling sur lie with its own must, unfiltered
Aroma:
Floral notes with red berries. Fine and persistent perlage
Taste:
Fresh, intriguing and well structured with substantial mineral expression
Pairings:
Excellent as an aperitif, with cold meats, fresh and semi matured cheeses. Serving temperature: